Cooking Styles M-R

M
macrobiotic

The name given to a style of eating adopted by followers of the Zen sect of Japanese Buddhism.

It is a dietary regimen that involves eating grains as a staple food supplemented with other foodstuffs such as vegetables and beans, and avoiding the use of highly processed or refined foods. It advocates eating food in season, and also addresses the manner of eating by recommending against overeating and requiring that food be chewed thoroughly before swallowing.

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Milanaise, a la

A French term used to describe dishes garnished with spaghetti or macaroni, tomoto sauce and ham or tongue.

It also refers to food dipped in egg ans a mixture of breadcrumbs and Parmesan cheese the deep or shallow fried.

N
Nicoise, a la

A french term used to describe a variety of dishes made or garnished withtomatoes and other ingredients typical of the area around Nice in southern France

O
Orientale, a la

A french term given to dishes that use ingredients from the Mediterranean region around Turkey and the Balkans. Usually cooked with tomatoes and garlic and often with saffron.

P
Plancha, a la

A Spanish cooking term that refers to the method of cooking grilled on a metal plate or cast-iron skillet that is used for cooking by dry heat.

Provencale, A la

The term is used to describe a dish, which uses products, which flourish, in the area of Provence, namely tomatoes, onions, garlic, and olives.

R
Russe, a la

Prepared in the Russian style with sour cream or beetroot or both are added.